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Homemade Vegan Maple Marshmallow

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Author: Amanda Logan

Ingredients 

  • 1.25 cups 310ml maple syrup
  • .5 cup 125ml water
  • .5 cup aquafaba white bean or chickpea brine
  • 2 teaspoon 10ml agar agar powder
  • .5 teaspoon guar gum or xathan gum I used guar gum, it's cheaper!
  • .5 teaspoon lemon juice
  • 1 small pinch sea salt
  • .5 teaspoon vanilla extract
  • 1 tablespoon raw caster sugar
  • corn flour for dusting
  • toasted coconut to serve

Instructions

  • Set out all measured ingredients on your counter with a large mixing bowl and two smallish saucepans. 
  • Line a square can pan with baking powder and dust with corn flour.
  • Put the agar agar and water in one of the saucepans and set aside
  • Place the aquafaba, guar gum and  lemon juice in the mixing bowl and, using a hand mixer, beat for around 2 and half minutes until fluffy.
  • Add the sugar and continue to beat until glossy and full.
  • Put the maple syrup and vanilla in a saucepan and bring to the boil. Using a candy thermometer, bring the mixture to around 115 - 120 degrees C. Watch carefully. Remove from the heat when temperature is reached.
  • Turn the hand beater on again and carefully and slowly, pour the maple syrup in to the aquafaba mixture until combined and fluffy.
  • Put the agar agar and water over the stove top and bring to the boil. As soon as you see a bubble, lift the pan higher above the heat and swirl. Continue to swirl for around 15 - 20 seconds. The mixture will thicken but will not set.
  • Still swirling, take the pot to the mixing bowl. Start the hand mixer again and, while mixing, pour in the agar agar mixture. Add a pinch of salt and continue to mix until your mixing bowl is cool. This will take around 5 minutes. 
  • Pour the marshmallow in to the prepare cake pan and quickly smooth it out with a lightly greased spoon. 
  • Loosely cover the pan with baking paper and allow to mixture to set for around two hours. I left mine overnight but it will set earlier.
  • When set, using a knife lightly dusted with cornflour, cut the marshmallow in to serves. 
  • Either dust the squares with more cornflour or toast some desiccated coconut and roll the marshmallows through. 

Notes

 Be prepared. Get your ingredients measured and at the ready on your counter. This recipe requires a few processes to happen simultaneously.
When boiling the maple syrup watch the pot... like really watch it. The recipe calls for a temperature of 114 - 120 degrees C (soft ball candy stage) and the maple can get away from you, bubbling over in the blink of an eye. Needless to say, while this marshmallow is a lovely treat for children to enjoy, it is not child-friendly to make.
 In the final stages of the recipe the agar agar and water mixture is brought to a quick boil and in some recipes it states to let it sit for a minute. Don't. As soon as the mixture either stays on the heat too long or is removed from the heat it begins to set. I worked out a neat swirling trick that brought the mixture to a boil but didn't set it. Simply hold the saucepan over the heat and the second you see any bubbles lift the pot well above the heat and swirl for around 15 seconds.  This means the agar agar is activated but doesn't set.
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.